A twist on Mole. Simply grilled chicken gets a sweet and spicy makeover with a mole sauce featuring California Bing Cherries
Simply grilled chicken gets a sweet and spicy makeover with a mole sauce featuring California Bing Cherries
- Whole pasilla chile peppers, stems and seeds removed and torn into strips - 2
- Fresh California Bing cherries (slightly heaping), pitted - 2 cups
- Chicken broth - 1 cup
- Onion, chopped - 1/2 cup
- Raisins - 3 tbsps
- Tomato paste - 3 tbsps
- Unsweetened cocoa powder - 2 tsps
- Dried oregano - 3/4 tsp
- Ground cumin - 1/4 tsp
- Ground cinnamon - 1/4 tsp
- Garlic, chopped - 2 cloves
- Boneless, skinless chicken breasts - 4
- Salt - to taste
- Freshly ground pepper - to taste
- Sesame seeds - 1 dash
- Cilantro leaves - 1 dash
- Place chiles in a medium skillet over medium heat. Cook for a minute on each side or until chiles are fragrant and toasty. To increase spiceness heat more to reduce heat less or do not roast at all.
- Place in a blender or food processor with cherries, broth, onion, raisins, tomato paste, cocoa, oregano, cumin, cinnamon and garlic; puree until smooth.
- Transfer to a medium saucepan and cook over medium heat for about 15 minutes to thicken, stirring frequently.
- Season chicken lightly with salt and pepper. Grill for 5 minutes on each side or until lightly charred and cooked through.
- Coat liberally with cherry mole sauce and cook for a minute more on each side.
- Transfer to a serving platter and top with additional sauce, sesame seeds and cilantro.